Preheat the oven to 350ºF. Line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick cooking spray.
In a large bowl, mash banana. Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.
In another large bowl, mix together all of the dry ingredients.
Slowly add the wet ingredients to the dry ingredients. Mix until combined.
Fold in half a cup of the blueberries until evenly distributed, reserving the rest to poke into the top of the muffins.
With a spoon, add batter to each muffin cup, filling each close to the top. Add the remaining blueberries to the top of each muffin, distributing evenly.
Bake for 30-35 minutes or until inserted toothpick comes out clean. Allow the muffins to fully cool before removing from muffin tin.